Preparation / Directions:
For the pastry: Preheat the oven to 350 degrees. Combine the flour, butter, brown sugar, pecans, and grated chocolate. Mix the vanilla with 1 tablespoon of water, stir in, and blend well. Butter a 10-inch pie plate and turn the mixture into the plate, pressing onto the bottom and up the sides with the back of a spoon. Bake for 15 minutes. Cool.
For the filling: Beat the butter until creamy. Gradually add the sugar, beating until light and fluffy. Melt the chocolate over hot water, cool slightly, and add to the butter mixture. Stir in the coffee granules. Add the eggs one at a time, beating well after each addition. Pour the filling into the cooled pie shell and refrigerate, covered, overnight.
For the topping: Beat the cream until stiff, then beat in the confectioners' sugar, coffee granules, and liqueur. Spread over the filling and garnish with chocolate curls. Refrigerate for at least 2 hours before serving.
Note: The eggs are not cooked in this filling. You may substitute an equal volume of pasteurized liquid whole egg
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